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Double-Layer Vanilla-Buttermilk Cake With Raspberries And Orange Cream-Cheese Frosting Recipe

Ingredients

• INGREDIENTS
• For the Buttermilk Cake:
• Nonstick vegetable oil spray
• 4 cups cake flour, divided
• 2 teaspoons baking powder, divided
• 1 teaspoon baking soda, divided
• 1/2 teaspoon kosher salt, divided
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
• 3 1/2 cups granulated sugar, divided
• 8 large eggs, separated
• 2 teaspoons vanilla extract, divided
• 2 cups buttermilk, divided
• For the Vanilla Syrup:
• 1/4 cup granulated sugar
• 1 vanilla bean, split lengthwise
• For the Orange Cream-Cheese Frosting:
• 4 (8-ounce) packages cream cheese, chilled
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 2 teaspoons finely grated orange zest
• 2 tablespoons fresh orange juice
• 2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar, sifted
• For the assembly:
• 15 ounces raspberries, divided
• Edible flowers (for garnish; optional)
• Special Equipment:
• 2 (10-inch) round cake pans

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